Cheese and Bread Soup (Soupe Crasse)

Name: Soupe Crasse (Cheese and Bread Soup)
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 3 1 ⁄ 2 cups beef or chicken stock; 5 tbsp. unsalted butter; 10 oz. Italian breadsticks; 1 lb. Taleggio cheese, sliced; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 small onion, thinly sliced

Serves
serves 8-10

TODD COLEMAN

Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

Ingredients

3 ¹⁄₂ cups beef or chicken stock
5 tbsp. unsalted butter
10 oz. Italian breadsticks
1 lb. Taleggio cheese, sliced
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ small onion, thinly sliced

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Instructions

Step 1

Bring stock to a boil in a saucepan; remove from heat. Grease bottom of a 3-qt. high-sided skillet with 1 tbsp. butter. Break breadsticks into 2 1⁄2" pieces. Put 1 layer breadsticks in skillet. Cover breadsticks with layer of cheese. Continue layering breadsticks and cheese; ladle stock over breadsticks one ladleful at a time and heat skillet over low heat. Bring to a simmer; cook, without stirring, for 30 minutes.

Step 2

Meanwhile, melt remaining butter in a 12" skillet over medium heat. Add onions; cook, until onions are soft, 8-10 minutes. Set a fine sieve over a small bowl. Strain butter, pressing onions with back of a spoon; discard onions. Drizzle butter over soup; continue cooking for 10 more minutes. To serve, spoon onto serving plates.

Bring stock to a boil in a saucepan; remove from heat. Grease bottom of a 3-qt. high-sided skillet with 1 tbsp. butter. Break breadsticks into 2 1⁄2" pieces. Put 1 layer breadsticks in skillet. Cover breadsticks with layer of cheese. Continue layering breadsticks and cheese; ladle stock over breadsticks one ladleful at a time and heat skillet over low heat. Bring to a simmer; cook, without stirring, for 30 minutes.
Meanwhile, melt remaining butter in a 12" skillet over medium heat. Add onions; cook, until onions are soft, 8-10 minutes. Set a fine sieve over a small bowl. Strain butter, pressing onions with back of a spoon; discard onions. Drizzle butter over soup; continue cooking for 10 more minutes. To serve, spoon onto serving plates.